Food and Fermentation Science emphasis, Associate of Science
Students who successfully complete all Food and Fermentation Science emphasis, Associate of Science degree requirements will be able to:
- Describe and explain chemical and physical phenomena using scientific terminology, concepts, methods, and equipment.
- Communicate scientific ideas in oral, written, graphical, and pictorial form.
- Apply scientific principles using the appropriate problem solving techniques.
- Read, interpret, and safely perform laboratory procedures, both individually and as a team member, using the appropriate techniques and instrumentation.
- Collect and analyze laboratory data, arrive at reasonable conclusions, and write comprehensive laboratory reports.
- Relate scientific knowledge to societal issues.
Program Course Requirements
See the graduation requirements for the Associate of Science degree. For information on the advised sequence of program courses, see the Food and Fermentation emphasis, Associate of Science Program Maps.
General Education Courses
| BI 221 | Principles of Biology I | 4 |
| BI 222 | Principles of Biology II | 4 |
| CH 221 | General Chemistry | 5 |
| COMM 111Z | Public Speaking | 4 |
| MTH 251 | Differential Calculus | 5 |
| PE 231 | Lifetime Health & Fitness | 3 |
| WR 121Z | Composition I | 4 |
| | Cultural Diversity | 3 |
| | Difference Power & Oppression | 3 |
| | Literature & the Arts | 3 |
| | Social Processes & Institutions | 3 |
| | Western Culture | 3 |
| | Writing/Composition | 3 |
| Total Credit Hours: | 44 |
COMM 111Z: Three credits apply toward general education requirements; one credit applies toward program requirements.
CH 221 and MTH 251: Four credits apply toward general education requirements; one credit applies toward program requirements.
Core Courses
Total Credit Hours: 90
Note: The CH 221, CH 222, CH 223 sequence will meet the CH 231 (261), 232 (262), and 233 (263) requirement at OSU.
The following description regarding CH 241, CH 242, and CH 242 comes directly from OSU’s Chemistry Department website “Community college organic courses do not have a one-to-one correspondence with the organic chemistry courses at OSU (CH 331, 332, 334, 335, 336, CH 337, CH 361, 362) and transfer as lower division (LDT) credit because they are officially 200-level at the community college.
Depending on the situation, only as a complete sequence and with C or better in all courses may be used to fulfill the organic chemistry requirement of many majors, other programs, or the chemistry minor at OSU. Each department or program makes the decision about how the transfer courses are counted toward their graduation requirements.”
For further details, see OSU's transfer policy at: https://chemistry.oregonstate.edu/undergraduate/transfer-students/organic-chemistry-transfer-policies. To aid in transferability, if a student begins the Organic Chemistry sequence at LBCC, the sequence should be completed at LBCC. As mentioned on the website, an ACS national exam is given at the end of CH 243.
Food Science Option
Recommended electives: BI 223 and AREC 221. It is recommended that students seek admission to the LBCC/OSU Degree Partnership Program and take the remaining credits through the Food Science and Technology Department at OSU.
Fermentation Science Option
Students need 8 credits of approved electives (see advisor) to meet the 90-credit requirement for the AS degree. It is recommended that students seek admission to the LBCC/OSU Degree Partnership Program and take all elective credits through the Food Science and Technology Department at OSU.
Enology and Viticulture Option
Recommended elective: CSS 205. It is recommended that students seek admission to the LBCC/OSU Degree Partnership Program and take the remaining credits through the Food Science and Technology Department at OSU. NUTR is not required for the Enology and Viticulture option.